1123 results about "Icing sugar" patented technology

The invention relates to a body-building moon cake which is prepared from 111 kinds of raw materials, and belongs to a health-care food in food and drink and can be eaten by men and women and the old and the young. The moon cake is prepared by three layers instead of two layers in the prior art, and rice cakes are made for three times in the preparing process. The moon cake consists of three layers, namely a cake husk outer cladding layer, a cake filler inner cladding layer and a cake center filler layer, wherein the cake husk outer cladding layer takes flour as a main material, waxy corn powder as an auxiliary material, and common salt powder and vegetable oil as seasoning matters; the cake filler inner cladding layer takes 8 kinds of miscellaneous grain crops, 8 kinds of beans and peas and yeast powder as the auxiliary materials and powdered sugar and the common salt powder as the seasoning matters; and the cake center filler layer is synthesized by 7 kinds of raw materials, namely 27 kinds of fruit, 30 kinds of roots and barks, 10 kinds of stem leaves, 15 kinds of flower, 5 kinds of fungi and 2 kinds of the auxiliary materials, and takes the powdered sugar, the common salt powder and gelatinized vegetable oil as the seasoning matters. The moon cake is synthesized by 111 kinds of raw materials together, has three tastes, namely sweet, slightly sweet and salty sweet, and is divided into two kinds of common edible moon cakes and three kinds of edible moon cakes for the Mid-autumn Festival with overall dimension and character marks.

The invention discloses red date and ginger tea and a preparation method thereof. The red date and ginger tea comprises the following raw materials in parts by weight: 10-12 parts of ginger, 4-6 parts or red dates and 2-4 parts of brown powdered sugar. The preparation method comprises the following steps of: adding water into red dates and ginger, soaking and then decocting for 2h; separating to obtain a decoction liquid a and an insoluble substance a, adding water into the insoluble substance a, decocting for 1h, and separating to obtain a decoction liquid b and an insoluble substance b; merging the decoction liquid a and the decoction liquid b, filtering, and concentrating the filter liquid to obtain an extract; and crushing brown sugar into 100-mesh powder, mixing the crushed brown sugar with the eaxtract, uniformly stirring, granulating into 14-16-mesh powder, and drying to obtain a finished product. The red date and ginger tea has the functions of invigorating blood circulation, dispelling cold, removing moisture, inducing perspiration, disintoxicating, promoting digestion, arresting vomiting, avoiding fish smell, eliminating edema, relaxing the bowels, caring the skin and beautifying the face. The red date and ginger tea can be drunk by adding water and is convenient to carry, and the effective ingredients can be rapidly, effectively and thoroughly extracted.

The invention relates to a method for producing glutinous rice cake, which comprises that immerging the glutinous rice in 100 deals in normal-temperature pure water, filtering and breaking the glutinous rice into powder to be put into the boiler; adding 0.5-10% pure water, 0.5-2.5% emulsifier and 0.3-2.5% common slat at the mass ratio of glutinous rice, boiling via 0.1-0.2MP pressure in steam, aging at slow-discharge pressure; adding 5-40% white sugar and 5-60% dense sugar at mass ration of glutinous rice to be mixed; mixing the 0.5-5% flour, 0.01-0.2% sodium citrate and 0.5-5% pure water at mass ratio of glutinous rice into pulp, to be put into the boiler; taking off and cooling. The inventive glutinous rice cake will not solidify for long time, with better taste and abundant nourishments.

The invention discloses high-temperature self-gelation and baking-resistant cake stuffing pre-mix powder and preparation and application thereof. The cake stuffing pre-mix powder comprises the following components: 40-50 percent pre-gelatinized starch, 12-15 percent methyl cellulose, 1-12 percent xanthan gum, 20-25 percent sorbitol powder, 8-15 percent powdered sugar and 3-5 percent corn starch. The cake stuffing is in a half-solidification state and has a certain viscosity when being stirred with the pre-mix powder; the situation that a feeding head leaks due to the good liquidity of paste is avoided when the paste is filled in a paste filling machine; meanwhile, the viscosity degree can meet the requirements of normal extrusion of the paste filling machine, and the normal production efficiency is not affected; during the baking, the half-solidification stuffing paste can be automatically solidified into a solid state, the overflowing boiling phenomena of the stuffing can be reduced,a cavity can not be formed in the cake, and the organization and appearance of the cake can not be affected; and the water in the baked stuffing can not transfer to the cake embryo, so that the watercontent in the cake embryo can not increase to affect the guarantee period of the cake. According to the invention, the cake paste is first filled in the cake stuffing, and then the high-temperature baking step is carried out, so that the guarantee period risks of the cake are greatly reduced.

The invention discloses nutritional yolk milk pudding and a preparation method thereof. The requirements of consumers who are glad to eat jelly foods are met, and the disadvantages that the conventional jelly food in which jelly is taken as a main ingredient has no nutrient components and is harmful to the physical health of eaters are overcome. The nutritional yolk milk pudding consists of milk, yolk, compound food gum, citric acid, gardenia yellow pigment and yolk essence according to the corresponding weight proportion. The production method comprises the following steps of: steaming the yolk, adding a small amount of milk, and mashing to obtain slurry; adding the milk into gum powder and powdered sugar and boiling to obtain a gum solution; and adding an obtained yolk liquid, the pigment, the essence and the citric acid into the hot gum solution, filling, sealing, sterilizing, and cooling to obtain the nutritional yolk milk pudding. The invention has the advantages that: the food gum is taken as a carrier, the milk and the yolk are added, and a jelly food with rich nutrition is provided; nutritional and health-care functions of the milk and the yolk are applied to the production of the jelly, so that the characteristic of no nutrition of the jelly is improved; the product can be eaten by crowds of various ages such as children, adults, elders and the like; and good flavor and quality of the product in shelf life are ensured by a proper process.

The invention relates to a production method of instant nutritional paste food easy to mix. The method particularly comprises the following steps of roasting at high temperature, so that cereal materials such as rice, wheat, corn generate strong cereal smell and part of starch is gelatinized; crushing the materials roasted at high temperature, mixing with sesame powder, bean flour, vegetable and fruit powder and the like uniformly, adding water containing medium-temperature alpha amylase, adjusting proper water, mixing uniformly and standing for a period of time, so that a small amount of the starch in the materials is decomposed; performing extrusion and puffing by a double-screw extrusion puffing technology; and drying and crushing the materials and mixing with auxiliary materials such as sugar powder to prepare the instant nutritional paste food easy to mix. Part of the starch is degraded and the molecule weight is reduced, so that the viscosity is slightly reduced when the product is mixed, the product is insusceptible to caking and easy to mix uniformly, and the viscous taste of the paste product is maintained. The instant nutritional paste food is convenient to mix and is accepted by customers easily.

The invention discloses nutrient chocolate cookies and a preparation method thereof. The nutrient chocolate cookies are made from the raw materials in parts by weight: 110-120 parts of flour, 30-35 parts of liquid chocolate, 10-20 parts of corn starch, 20-25 parts of powdered sugar, 15-20 parts of palm oil, 10-15 parts of artificial cream, 3-6 parts of whey mist, 2-3 parts of liquid malt extract, 1-2 parts of edible salt, 1-1.5 parts of ammonium bicarbonate, 1-1.5 parts of sodium bicarbonate, 1-2 parts of kudzuvine root, 1-2 parts of hawthorn, 0.8-1 part of dried orange peel, 0.8-1 part of trichosanthes kirilowii leaf, 0.6-0.8 part of rehmannia flower, 0.8-1 part of rhodiola rosea, 0.2-0.4 part of milk cosmetic powder, 0.02-0.04 part of vanillin and 0.01-0.03 part of ferrous lactate. The cookies produced with the method have the characteristics of pure aroma, stable color luster and good mouthfeel; the added kudzuvine root has the effects of activating the yang-energy, expelling pathogenic factors from muscles and skin, promoting eruption, stopping diarrhea, relieving restlessness and lowering temperature; and the rhodiola rosea has the effects of resisting anoxia, resisting fatigue, resisting radiation, resisting tumor, resisting virus, enhancing brain organism and improving myocardial function.

The invention belongs to the technical field of agricultural product processing and the comprehensive utilization field of by-product processing and particularly relates to a solid ginger beverage. The solid ginger beverage comprises the following main raw materials: by weight, 20% - 60% of the fresh ginger powder, 30% - 70% of the ginger slag powder, 3% - 10% of the brown powdered sugar, 3% - 10% of the powdered sugar, 0.2% - 2% of the natural stabilizers and the percentage sum of the above raw materials is 100%. By means of physical processing technology of superfine grinding, the solid ginger beverage can not only maximumly maintain the original flavor, nutritional ingredients and effects of gingers, but also improve digestive absorption functions of users, comprehensively utilize ginger scraps, change waste materials into things of value, reduce emission and consumption, reduce the cost of the solid ginger beverage by more than 50%, and increase the commodity added value. The solid ginger beverage is convenient to carry and drink, is an ideal dual-purpose drink with the medical value and the edibleness, and has functions of adjusting physiological cold nature, activating blood and warming stomachs.

The invention relates to a method for preparing graphene powder by combustion synthesis, in particular to a preparation method of carbon structure material, aiming at solving the problem that the existing preparation method of graphene does not have the advantages of being easy in storage and transportation of raw materials, energy-saving, simple in operation method and low in cost at the same time. The preparation method comprises the steps of: preparing mixed powder of Mg powder and powdered sugar by mixing powder in a dry method, and carrying out combustion synthesis reaction on the mixed powder to obtain the graphene powder. The preparation method of the graphene powder has the advantages of being easy in storage and transportation of raw materials, energy-saving, simple in operation method and low in cost at the same time. The graphene powder prepared by the method is lower in thickness. The method is suitable for industrial production of the graphene.

The invention discloses a composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica?L.,?and a preparation method thereof. The composite solid beverage comprises the following raw materials in percentage by weight: Lycium ruthenicum Murr 40-80% and Phyllanthus emblica?L. 20-60%. The preparation method comprises the following steps: pretreating the dried fruits of Lycium ruthenicum Murr and Phyllanthus emblica?L., extracting the pretreated dried fruits of Lycium ruthenicum Murr and Phyllanthus emblica?L. with water respectively, combining the extracts of the Lycium ruthenicum Murr and Phyllanthus emblica?L., spray drying the mixture of the extracts to obtain a spray dry powder, uniformly mixing the spray dry powder with a powdered sugar, granulating the mixture powder by wet method, drying and milling the granules, so as to obtain the composite solid beverage containing Lycium ruthenicum Murr and Phyllanthus emblica?L.. The Lycium ruthenicum Murr and Phyllanthus emblica?L. are cooperatively used, so as to facilitate extraction of the active ingredients of the Lycium ruthenicum Murr, and strengthen the anti-oxidation and anti-fatigue action.

The invention discloses a novel black mushroom biscuit, which is prepared by kneading black mushroom and flour together. The novel black mushroom biscuit is characterized in that: every 926.35g of the biscuit contains the following ingredients: 160g of powdered sugar, 40g of vegetable oil, 0.25g of salt, 5g of monosodium glutamate, 125g of black mushroom powder, 500g of wheat flour, 3.5g of sodium bicarbonate, 2.5g of ammonium acid carbonate, 0.1g of antioxidant BHT, 35g of lard oil, 30g of eggs and 25g of milk powder. The black mushroom with relatively low calorie is taken as the raw material to prepare the biscuit, thus the calorie of the finished product of the biscuit is lowered, and the proportion of the nutrient content of the product is relatively enhanced; therefore, people can ingest nutrient substances while enjoying a delicious food, and the novel black mushroom biscuit brings health to the people.

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

The invention discloses a process for producing low-sugar type compound brown sugar, comprising the following steps of: lowering the sugar: with brown granulated sugar as raw material, dissolving, evaporating and concentrating the brown granulated sugar to be oversaturated, reducing the temperature and inputting fine powdered sugar to make crystals; concentrating and drying: placing the substances remained after crystal separation in a sugar boiling pot to concentrate and dry so as to obtain low-sugar type brown sugar; and physically mixing the low-sugar type brown sugar with added auxiliary materials in proportion to obtain the low-sugar type compound brown sugar. Compared with the prior art, in the process adopting the steps, part of the sugar is removed and the sugar content is reduced through a crystallization method in the process of producing brown granulated sugar or by directly taking brown granulated sugar as the raw material and then the auxiliary materials are added to form the low-sugar type compound brown sugar with a healthcare function; in addition, the making manner is simple and the equipment investment is small.

The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.

The invention provides a five-fruit cookie which comprises following ingredients: 500g flour, 300g powdered sugar, 75g soluble coffee, 250 eggs, 500g butter, 80g fragment fragments, 150g castor sugar, 60g vanilla powder, 80g corn flour, 100g vegetable oil, 80g peanut flour, 50g refined salt and 80g cocoa powder. The five-fruit cookie is provided, one cookie is provided with multiple kinds of fragrance, and people can not easily have tired feeling due to single taste.

The invention provides fiber type protein meal replacement powder. The fiber type protein meal replacement powder comprises the following components in parts by weight: 5-20 parts of wheat seedling powder, 23-40 parts of functional powdered sugar, 15-25 parts of comprehensive fruit powder, 20-30 parts of whey protein, 3-10 parts of resistance dextrin, 3-10 parts of konjac gum and 3-15 parts of comprehensive cereal vegetable powder. The invention further provides a preparation method of the fiber type protein meal replacement powder. The fiber type protein meal replacement powder is good in solubility, uniform, stable and fine and smooth in mouth feel, has high satiety, is suitable for being used as weight-reducing meal replacement powder, can meet requirements of human bodies for nutrition, can adjust microenvironment of the human bodies, can improve the gastrointestinal motility, and is a healthy food which is suitable for crowds being busy in ordinary life, lack of movement and need weight reduction to eat.

The invention discloses a creamy candy and a preparation method thereof. The creamy candy comprises the following raw materials in parts by weight: 18-22 parts of white granulated sugar, 45-55 parts of glucose syrup, 0.01-0.03 part of disodium hydrogen phosphate, 0.02-0.03 part of sodium chloride, 2.5-3.5 part of milk powder, 4.5-6 parts of cocoa butter substitute, 0.8-1 part of anhydrous butter, 0.35-0.4 part of glycerol monostearate, 0.25-0.3 part of lecithin, 1-1.5 parts of gelatin, 0.3-0.4 part of milk-flavored essence, 0.1-0.15 part of white chocolate-flavored essence, 0.8-1.2 parts of powdered sugar, 3-5 parts of strawberry juice powder, 0.2-0.3 part of strawberry essence, 0.1-0.15 part of anhydrous citric acid and 0.3-0.5 part of caramel essence. The creamy candy is mellow in milk flavor, delicious in taste, and uniform and stable in grease, does not adhere paper, has certain chewiness without adhering teeth, and solves the problems of hardness and crispness of an existing creamy candy structure.

The fermented soda biscuit and its production process belong to the field of food producing technology. The fermented soda biscuit is produced with flour, yeast, milk powder, sugar powder, maltose, ammonium bicarbonate, palm oil, baking soda, table salt, protease preparation and water, and through mixing the materials, fermentation and roasting. The present invention replaces enzyme preparation for food level sodium metabisulfite, and adopts low temperature roasting, laminating and short fermentation time.

The invention belongs to the field of food processing, and particularly relates to a method for manufacturing special brown sugar. The method includes eight steps of raw material mixing, auxiliary material preparing, vacuum sugar boiling, high-temperature sugar decocting, panel cooling, mold setting, drying and mold releasing. The method has the advantages that brown powdered sugar is used as a raw material, accordingly, multi-step technologies related to sugarcane processing can be omitted, manufacturing steps can be simplified, workshops can be provided with short production lines, and the special brown sugar can be produced in small spaces in a batch manner; diversified components are added into the raw material in brown sugar manufacturing procedures, and accordingly unique taste which is deficient in the traditional brown sugar is created; different types of amino acid required by human bodies are added into the special brown sugar and include eight types of necessary amino acid which cannot be synthesized by the human bodies, accordingly, nutritional value of the special brown sugar can be increased, and the special brown sugar further has diversified healthcare functions of nourishing yin, tonifying yang, expelling toxin, clearing intestines and the like; additives are matched with the raw material in the brown sugar manufacturing procedures, accordingly, special brown sugar products can be created, eating interest of consumers and nutritional components can be increased, and the method has a broad market prospect.

The invention relates to a Chinese-traditional-medicine-extract-containing throat-soothing candy, which mainly comprises the following components: mulberry leaf extract, chrysanthemum extract, 1-10 percent of emblica extract, 0.1-1 percent of menthol, 30-70 percent of white granulated sugar, and 20-60 percent of glucose sirup; simultaneously, maltodextrin, modified corn starch, carrageenan, soft powdered sugar, gelatin, edible flavor, edible pigment and other candy forming raw materials are added to be made into a soft candy or a hard candy, and also an additive for adjusting taste and stability can be added; and the throat-soothing candy can be also used as a sugar core, and is wrapped with sugar coating to be made into a soft-centered candy. The throat-soothing candy comprises the mulberry leaf extract, the chrysanthemum extract, the emblica extract and the menthol, and mulberry leaves, chrysanthemum and emblica are medicine and food; the mulberry leaves, the chrysanthemum and the emblica have mutual synergy of character and taste functions in lungheat clearing and moisturizing, sore throat relieving, liver clearing, vision improving and the like, so that the throat-soothing candy can well clear away and protect throat, and well alleviate sore throat, conjunctival congestion with swelling and pain, dim eyes and other symptoms.

A UV reflective fishing lure system for consistently illuminating underwater for prolonged periods and at multiple depths to attract various fish species. The UV reflective fishing lure system generally includes a base substance, a UV reflective substance and a colorant all mixed together and solidified to form at least a portion of a fishing lure. The UV reflective substance is comprised of barium sulfate, calcium carbonate, or powdered sugar, while the base substance is comprised of a liquid rubber or plastic and the colorant is comprised of a water based coloring. The formed fishing lure reflects UV light to be seen by fish species at various depths within water.

The invention discloses a coarse cereal cake and preparation method thereof. The cake is prepared by the materials with the weight portions as follows: 10 to 20 portions of wheatmeal, 5 to 12 portions of soybean meal, 5 to 10 portions of corn meal, 5 to 10 portions of black rice meal, 5 to 10 portions of rice meal, 10 to 30 portions of white granulated sugar, 30 to 40 portions of eggs, 1 to 3 portions of liquid glucose, 0.01 to 0.03 portion of dehydrogenation sodium acetate, 0.01 to 0.03 portion of ammonium bicarbonate, 0.01 to 0.03 portion of baking powder as well as 3 to 5 portions of water. The preparation method includes the steps: washing and airing soybean, corn, black rice and rice, and respectively milled (wheat milling) into flour and powdered sugar of 60 to 80 meshes; adding the powdered sugar, dehydrogenation sodium acetate and liquid glucose into the eggs according to proportion, beating through an eggbeater and then adding water to stir uniformly, adding the wheatmeal, soybean meal, corn meal, black rice meal and rice meal, and then stirring into uniform paste; pouring the paste into a cake die and feeding to a post-cure tunnel oven to bake for 12 to 18 minutes at an upper fire / lower fire temperature of 195 / 230 DEG C. The product has the characteristics of being soft, sweet, etc, and is beneficial for body heath for long-term eating.

The invention discloses a moringa flower cake which is composed of, by weight, 5-15 parts of fresh moringa leaves, 8-20 parts of edible rose petals, 10-30 parts of rose petal jam, 20-60 parts of flour, 0-10 parts of powdered sugar, 0-15 parts of newtol, 5-20 parts of cream and 10-20 parts of water. The moringa flower cake tastes unique, crispy and delicious, has the function of treating the hypertension and can further serve as the healthcare and prevention food of patients suffering from the diabetes.

The invention discloses a method for preparing a green bean cake. The green bean cake comprises the following raw materials according to part by weight: 55-75 parts of green bean powder, 20-40 parts of white sugar, 3-5 parts of fruit and vegetable juice and 3-5 parts of water. The preparation method comprises the following steps: the green beans are boiled until not to be cracked after impurity removal and cleaning; the cooked green beams are pulled out for dewatering and drying and then ground into 80-100 meshes of green bean powder after peeling treatment; the green bean powder and the ground powdered sugar are sprayed with water to be mixed into wet power, and the moisture content is controlled between 6 percent to 8 percent during the power blending process; the well mixed green bean powder is evenly loaded into a die for evening up and then delivered into a sauce pan to be steamed for 10-15 min at the temperature of 100-110 DEG C under 2-2.5 MPa; and then the steamed green bean cake is cooled to normal temperature and then parted off, sorted and packaged. The green bean cake is scientific and reasonable in formula, good in taste, rich in fragrance, is soft and sweet and has higher nutritional value and health-care value; and the variety of the green bean food is enriched, therefore, the green bean cake is loved by the public consumers.

The invention discloses a five-spice cookie which comprises following ingredients: 500g flour, 300g powdered sugar, 75g soluble coffee, 250 eggs, 500g butter, 80g fragment fragments, 150g castor sugar, 60g vanilla powder, 80g corn flour, 100g vegetable oil, 80g peanut flour, 50g refined salt and 80g cocoa powder. The five-spice cookie is provided, one cookie is provided with multiple kinds of fragrance, and people can not easily have tired feeling due to single taste.

The invention discloses composite blueberry powder which is prepared through the following raw materials, by weight, 200-250 parts of blueberry, 30-40 parts of watermelons, 20-30 parts of peas, 50-60 parts of starch of purple sweet potatoes, 70-80 parts of whey protein powder, 10-15 parts of konjaku flour, 8-10 parts of green tea powder, 40-50 parts of powdered sugar, 15-20 parts of fructus alpiniae oxyphyllae, 8-10 parts of fructus cannabis, 2-3 parts of polygonatum odoratum, 1-2 parts of platycodon grandiflorum, 3-4 parts of sesame seed hulls, 1-2 parts of lalang grass rhizomes, 1-2 parts of mango leaves, 1-2 parts of the fruit of Chinese wolfberry and 3-4 parts of pungens. According to the composite blueberry powder, the blueberry and multiple nutrient substances are processed and prepared into composite fruit powder, the composite blueberry powder is fine and smooth in taste, sweet and delicious, and more balanced and comprehensive in nutrition. The composite blueberry powder gathers effective constituents after being prepared, weight is relieved obviously, volume is obviously reduced, and the composite blueberry powder is convenient to carry, good in instant dissolving performance and convenient to drink, and further has the functions of skin whitening, macula removing, water moisture preserving, oxidation and aging resistance, pore shrinking and the like.

The invention relates to a complete feed for promoting lactation and development of the mammary gland of a sow. The complete feed comprises the following raw material components: corns, soybean meal, egg powder, wheat bran, fish meal, flaxseed flour, collagen powder, red sugar powder, stone powder, calcium hydrogen phosphate, sodium bicarbonate, sodium chloride, L-threonine, L-valine, L-methionine, L-tryptophan, lysine hydrochloride, choline chloride, composite vitamin and composite minerals. The formula of the feed provided by the invention is reasonable and novel; the feed adapts to the physiological characteristics of a lactating sow; after the feed is applied, the complete feed can promote lactation and development of the mammary gland of the sow, is low in cost and can meet the practical production of a pig farm.

The invention discloses globe artichoke effervescent tablets. Taking 1,000 tablets as a cardinal number, the globe artichoke effervescent tablets are prepared from the following raw materials by weight: 200 g of globe artichoke freeze-dried powder, 150 to 300 g of a diluent, 350 to 500 g of an acid source, 200 to 350 g of an alkali source, 20 to 80 g of a lubricating agent, 4 to 20 g of a flavouring agent and 2 to 10 g of a bonding agent, wherein the diluent is any one of powdered sugar, mannitol, saccharose, lactose or dextrin; the acid source is any one of citric acid, malic acid, fumaric acid or tartaric acid; the alkali source is any one of sodium carbonate or sodium bicarbonate. According to the globe artichoke effervescent tablets, globe artichoke freeze-dried powder, a disintegrating agent, polyethylene glycol 6,000 and 5 percent polyvinylpyrrolidone anhydrous ethanol solution are mixed, so that the difficult problems that paper scraps in a dry method at normal temperature are difficult to bond, and clean and smooth effervescent tablets cannot be formed are solved. The products are tablets and convenient to carry, and do not contain an artificial sweetener; the used natural sweetener does not cause a gastrointestinal reaction.

The invention relates to a tablet candy suitable for children and a manufacturing method thereof. Hawthorn, tuckahoe, grist, endothelium corneum gigeriae galli and zinc-rich material are taken as compound and a sweetener is taken as a main accessory for manufacturing the tablet candy. After infantile anorexia action principle is fully researched, according to the characteristics, such as the immature growth and development of children, and the like, the medical and edible dual-purpose raw materials, namely, the hawthorn, tuckahoe, grist, endothelium corneum gigeriae galli and zinc-rich material are reasonably proportioned, thereby synergizing. The anorexia symptom is efficiently relieved and the tablet candy is especially suitable for children. The conventional pelletizing drying process flow is improved according to the invention, and the manufacturing method is suitable for the formula containing a large amount of sugar powder and traditional Chinese medicine extracts. The stickiness of soft material is higher, so that screen is easily plugged by over-swinging pelletizing. According to a semi-drying pelletizing method, a subsequent pelletizing process is omitted. The interiors of grains are still wet and soft, so that the big grains can be excellently broken and the yield is increased by 3-5%.

The invention discloses a method for preparing carotene-rich sweet potato nutrition soup. The method comprises the following steps: selecting sweet potato raw materials, cleaning, peeling, protecting the color, cutting or shredding, blanching, cooling, drying, smashing, mixing ingredients and packing into a finished product, wherein the ingredients comprise the following components by weight percent: 40-60% of sweet potato powder, 15-35% of kudzuvine root starch, 13-18% of powdered sugar, 4-6% of non-dairy creamer and 4-6% of soybean flour, wherein the category of the sweet potato is Yanshu No.5. The method has the beneficial effects that the product retains the original nutrients and the health care efficacy of the sweet potato, kudzuvine root, the soybean flour and other single components, and is instant and easy to use; the product is rich in carotene and other bioactive ingredients, the nutritional value is higher; and the preparation technology is simple.